This easy Kumpir recipe is a vegan version of Turkish style baked potatoes stuffed with spiced BBQ pulled jackfruit and zesty red cabbage salad! This flavor-packed street food dish is an easy recipe that you can customize and garnish with your favorite toppings. Enjoy with bulgur salad, vegan cevapcici and tzatziki for the perfect Turkish menu!
Turkish Stuffed Baked Potatoes
If you are fed up with the usual stuffed baked potato recipe, this Kumpir with Pulled Jackfruit will definitely get you out of your boring potato rut! It is a delicious Turkish-style dish that you can easily whip up on a weeknight. You can make the stuffing and salad in less than 20 minutes, and just wait for the potatoes to bake then assemble everything to your liking!
What is Kumpir?
This is a traditional Turkish street food made of baked potatoes or jacket potatoes stuffed with various fillings. It can be as simple as mixing butter and cheese with the mashed potato filling. However, there are also many recipes that use different variations for the stuffing like pickles, sausages, pulled pork or turkey, mushrooms, carrots, salads, sauces and other seasonings.
To make a plant-based version of pulled pork Kumpir, I use pulled jackfruit shreds made flavorful with BBQ sauce and spices as well as fresh red cabbage salad in a vinaigrette dressing. The combination of soft potatoes, meaty jackfruit, and crisp cabbage is quite delightful! I topped it with a dollop of vegan Tzatziki sauce, tomatoes, pickled hot peppers, parsley, scallion, and chili flakes for more variety of flavors and textures. So if you are looking to amp your stuffed potato game, this recipe should be first on your to-do list!
Ingredients for this vegan kumpir recipe
- Potatoes: use baking potatoes with high starch content like Russet and King Edward. They are great for this vegan kumpir recipe because they become soft and fluffy when baked.
- Olive oil
Red cabbage salad
- Red cabbage: this is perfect for making crisp salads. You can also use white cabbage if you prefer.
- Red wine vinegar: adds a fruity and tangy acidity to the dressing. If you do not have this, you can also use white vinegar.
- Olive oil
- Jackfruit: this is a great plant substitute for meat fillings. It has a chewy, meat-like texture and neutral taste that is ideal for adding flavors that you like. You can sub with shiitake or oyster mushrooms shredded into strips too.
- Oil: for frying – any vegetable oil will do.
- Aromatics: sautéed red onions and garlic are the perfect savory base for this dish.
- Spices: I used paprika powder and chili powder to give the jackfruit a warm, fiery, and earthy flavor.
- Tamari: this gluten-free seasoning adds a savory and umami taste. You can also use soy sauce or coconut aminos as alternatives.
- Tomato paste: to achieve a deep tomato flavor without making the stuffing watery.
- Barbecue sauce: you can use your preferred brand or try my homemade bbq sauce recipe.
- Salt & pepper: to taste.
- Vegan Tzatziki or aioli
- Pickled hot peppers
- Parsley or cilantro
- Chili flakes
How to make Kumpir with Pulled Jackfruit
As always, I recommend checking out the recipe video and these step-by-step instructions first. Then you’ll find the full recipe with the exact measurements in the recipe card below!
Step 1: Bake potatoes and prep cabbage salad
Prick the potatoes a few times with a fork. Rub with olive oil and a pinch of salt, then wrap in parchment paper (or aluminium foil) and bake at 428 °F (220 °C) for about 60 minutes, depending on size. Shred the red cabbage into a bowl. Add red wine vinegar, olive oil, and salt and massage briefly. Set aside.
Step 2: How to make Pulled Jackfruit
Start by rinsing the jackfruit thoroughly, then drain and pat dry. Cut off the hard parts of the jackfruit and chop it finely. Pull apart the tender parts using your fingers or two forks. Heat some oil in a large frying pan and sauté the onions for 2-3 minutes. Then add garlic and sauté for another minute before adding jackfruit, paprika powder, and chili powder. Cook for about 3-4 minutes, then stir in Tamari, tomato paste and bbq sauce. Cover the pan and simmer for about 5-10 minutes.
Step 3: Assemble Kumpir
Remove the potatoes from the oven and cut them in half so that they still hold together at the bottom. Loosen the inside using a fork and spread the Pulled Jackfruit mixture with the red cabbage in the middle of the potato. Top with vegan tzatziki sauce, tomatoes, hot peppers, fresh parsley, scallions, and chili flakes if desired. Enjoy!
Tips when making Stuffed Baked Potatoes
- Select large potatoes that are equally sized so they bake evenly.
- The baking time will depend on the size of the potatoes you are using. You can check if they are done by piercing them with a fork or knife. If it comes through easily, the potatoes are fully baked.
- You can make this dish less spicy by omitting the chili powder and using a sweet BBQ sauce or just ketchup.
- If you want a creamier potato filling, you can add vegan butter or sour cream and dairy-free melty grated cheese or homemade vegan mozzarella.
- You can skip the red cabbage salad and just use shredded cabbage or other vegetables.
- Use different toppings like avocado, chives, vegan mayonnaise, salsa sauce, dill pickles, pickled carrots, corn, peas, beans, chickpeas, green or black olives, tofu bacon or jalapeños.
How to store leftovers?
Leftover Pulled Jackfruit can be stored in an airtight container in the refrigerator for up to a week, or frozen for 3 months.
This BBQ Jackfruit Stuffed Baked Potato recipe is:
- Easy to make
- Perfect for weeknights!
More vegan Turkish recipes to try
- Stuffed Eggplant with Bulgur
- Lahmacun (Turkish pizza)
- Borek with Spinach and Vegan Feta
- Turkish Bulgur Salad (Kisir)
- Vegan Cevapcici
- … here are some vegan side dishes and dips that go well with these recipes: Flatbread, Tofu Feta, Baba Ganoush, Hummus, Ajvar and of course Vegan Tzatziki!
If you try this easy vegan bbq jackfruit kumpir recipe, feel free to leave me a comment and a star rating! And if you take a picture of your meatless dish and share it on Instagram or facebook, please tag me @biancazapatka and use the hashtag #biancazapatka because I would love to see your result! Enjoy! 🙂
BBQ Jackfruit Stuffed Baked PotatoesAuthor:
- 4 large floury baking potatoes like Russet and King Edward
- 1 tbsp olive oil
- a little salt
Red cabbage salad
- 14 oz (400 g) jackfruit drained, or sub shiitake or oyster mushrooms shredded into strips
- 1-2 tbsp oil for frying
- 2 red onions halved and cut into rings
- 3 cloves of garlic chopped
- 1 tsp paprika powder
- ½ tsp chili powder or to taste
- 1-2 tbsp tamari or soy sauce or coconut aminos, optional
- 1 tbsp tomato paste
- ½ cup (120 ml) barbecue sauce
- salt & pepper if needed
To serve (optional)
- vegan tzatziki or aioli dip
- tomatoes finely diced
- pickled hot peppers
- parsley or cilantro
- scallions finely sliced
- chili flakes
*Note: Feel free to check out the recipe video + step-by-step photos above!
- Preheat the oven to 428 °F (220 °C). Wash and dry the potatoes thoroughly, then prick them a few times with a fork. Rub with olive oil and a little salt, then wrap in parchment paper (or aluminium foil) and bake for about 60 minutes, depending on size.
Red cabbage salad
- Finely slice the red cabbage using a mandoline or sharp knife and place the shreds in a bowl. Add red wine vinegar, olive oil, and salt and massage briefly. Set aside.
- Rinse the jackfruit thoroughly in a sieve, then drain and pat dry. Cut off the hard parts of the jackfruit and chop it finely. Pull apart the remaining tender parts using your fingers or two forks.
- Heat a little oil in a large frying pan and sauté the onions for 2-3 minutes. Then add the garlic and sauté for another minute. Now add jackfruit, paprika powder, and chili powder and sauté for about 3-4 minutes, stirring occasionally. Add Tamari and tomato paste and cook to reduce briefly. Then stir in the barbecue sauce, cover the pan and simmer over low heat for about 5-10 minutes (add a little water if needed).
- Then taste and season with salt and pepper if needed.
- Remove the potatoes from the oven and cut them in half so that they still hold together at the bottom. Loosen the insides a bit using a fork and spread the Pulled Jackfruit mixture with the red cabbage on top of the potatoes. Top with vegan tzatziki, tomatoes, hot peppers, fresh parsley, scallions, and chili flakes if desired!
- Instead of jackfruit, you can use vegan gyros or another meat alternative.
- Leftover Pulled Jackfruit can be stored in an airtight container in the refrigerator for up to a week, or frozen for 3 months.
- More helpful tips and information on the recipe are mentioned in the blog post above!
IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN THE FOLLOWING PICTURE, IF YOU LIKE! 🙂
©Bianca Zapatka | All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. More info here. Thank you for supporting biancazapatka.com!
Disclosure for affiliate links with asterisk (*):
This page may contain affiliate links that earn me a small commission, at no additional cost to you. You can find more information here.
Leave a Reply